I have improved my baking quite a bit from the early days, now I have consistency and the bread tastes yummy as expected from "homebakes". Here are a few photos of my recent bake, it's a 800 gram medium hydration (65%) loaf with mostly white and a bit of spelt flour. I keep having the same problem as the pictures will explain. I keep having a large airgap on the top of the loaf, it rises really quickly once it hits the stone. My oven is a fan assisted electric oven. Sorry for the bad quality pics.
So far looking good, thats the edge slices.. but as I slice more in to it...http://i4.photobucket.com/albums/y113/mr-scientist/IMG_2111.jpg[/IMG][IM...
I'm not really complaining about the bread as it is really nice, just wanted to know why I keep getting the big bubble. Could it be to do with my bad slashing? Sometimes I noticed the bubble is as long as the slash, although this could be just coincidence. Many thanks in advanceOliver